Recipe courtesy of Liz Burrell, Culinary Events Manager
Ingredients
- 2½ cups crushed (finely) graham cracker crumbs
- ¼ cup sugar
- ¾ cup butter, melted
Cheesecake filling Ingredients
- 4 (8-ounce) packages of cream cheese, at room temperature
- 1⅓ cups of sugar
- 4 large eggs, at room temperature
- 1⅓ cups of sour cream
- 3 teaspoons of pure vanilla extract
Instructions
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.
Crush the graham cracker crumbs until there are no large pieces left, add sugar and mix, then add the butter. The graham cracker should stick together easily.
Wrap aluminum foil around the bottom of a spring form pan, this helps prevent leaking. Pack the graham cracker mixture on the bottom of the pan and about 1-inch up around the sides (make sure there are no holes in your crust). Place the pan on the EGG and bake for 10-15 minutes until the edges are just golden brown. Once the crust is finished let it cool for about 30 minutes.
What size spring form pan do you recommend using for this recipe?
Liz used a 10 inch pan